Banana and Pineapple Loaf

    Banana and Pineapple Loaf

    8saves
    2hours10min


    2 people made this

    This was a trial recipe that turned out perfectly. It's very moist and not overly sweet. You could add icing if you wanted but I don't think it needs it. It's best eaten whilst fresh, but you could also toast it and add some butter.

    New South Wales, Australia

    Ingredients
    Makes: 1 loaf

    • 140g butter
    • 3/4 cup caster sugar
    • 2 eggs, lightly beaten
    • 1/2 cup milk
    • 1 teaspoon vanilla extract
    • 2 cups plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 3 ripe bananas
    • 1/3 cup tinned pineapple pieces (do not include the juice)

    Directions
    Preparation:20min  ›  Cook:50min  ›  Extra time:1hour cooling  ›  Ready in:2hours10min 

    1. Preheat oven to 175 degrees Celsius (fan forced)
    2. Melt butter on stove or in microwave and let cool a little
    3. In a large mixing bowl, add all the dry ingredients, then all the wet ingredients, stir everything together (fork or whisk)
    4. Add in the mashed bananas and pineapple pieces; stir in gently (fork or whisk). Do not over mix or beat the batter
    5. Turn the mixture into a lightly buttered or sprayed silicone loaf tin and place on centre tray in oven – cook for 50 mins
    6. The loaf should rise substantially and be browned on top, slightly shrinking from the sides of the tin. Insert a skewer into the centre of the loaf and if it comes out clean, it’s ready

    Tip

    The loaf can be stored in an airtight container for 3 – 5 days. Loaf can also be frozen.

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